Fettuccine Primavera

This vibrant Fettuccine Primavera celebrates fresh vegetables in a creamy sauce. The art lies in perfectly sautéing the veggies to enhance their natural flavors, creating a comforting yet elegant meal that brings sunshine to your plate.

Ingredients

• 300g fettuccine (or pasta of your choice)
• 1 medium zucchini, sliced into half-moons
• 1 cup broccoli florets
• 2 medium tomatoes, diced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese, plus extra for serving
• Salt and black pepper, to taste
• Red pepper flakes (optional, for heat)
• Fresh basil, chopped (for garnish)

Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

2. Sauté the Vegetables:

   • In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
   • Add the broccoli and cook for 2-3 minutes until slightly tender. Then, add the zucchini and cook for another 2-3 minutes.
   • Stir in the diced tomatoes and season with salt, black pepper, and red pepper flakes (if using). Cook until the tomatoes soften, about 2 minutes.

3. Make the Cream Sauce:

   • Pour the heavy cream into the skillet with the vegetables. Bring to a gentle simmer and let it reduce slightly for about 3 minutes, stirring occasionally.
   • Stir in the grated Parmesan cheese until melted and the sauce thickens. If the sauce is too thick, add a little reserved pasta water to loosen it.

4. Combine with Pasta:

   • Add the cooked fettuccine to the skillet. Toss to coat the pasta thoroughly in the creamy sauce and vegetables. Adjust seasoning with more salt and pepper to taste.

5. Serve:

   • Plate the fettuccine primavera, garnishing with fresh basil and extra Parmesan cheese on top. Serve hot, and enjoy every delicious bite!

Flavor Profile

This dish offers a delightful medley of flavors. The creamy sauce is rich and velvety, perfectly balancing the freshness of the sautéed zucchinis and broccoli, while the tomatoes add a burst of acidity that brightens the entire dish. The fresh basil at the end gives a fragrant finish that ties everything together beautifully.